Hot and Sour Soup is one of those classic dishes you almost always spot on the menu at your favorite Asian restaurant, but it’s surprisingly simple to make right at home. With its bold combination of savory, tangy, and slightly spicy flavors, this comforting soup delivers restaurant-style taste without much effort.
The rich broth has that signature silky texture that makes Hot and Sour Soup so satisfying, while red vinegar gives it the unmistakable tangy flavor that keeps you coming back for another spoonful. Mushrooms and bamboo shoots add plenty of depth, texture, and earthy flavor, making every bite hearty and satisfying.
This soup works beautifully as a starter served alongside crispy spring rolls or dumplings, but it’s also substantial enough to enjoy as a light lunch or simple dinner on its own. Warm, flavorful, and packed with classic ingredients, it’s the perfect recipe for satisfying takeout cravings from the comfort of your own kitchen.
Ingredients
4 cups chicken broth (equivalent to 1 box)
2 cups sliced fresh mushrooms
1 can bamboo shoots, drained and roughly chopped
4 tsp. ginger paste
4 tsp. minced garlic
2 Tbsp. soy sauce
1/2 tsp red pepper flakes
1 1/2 cups chicken, cooked and chopped
2 Tbsp. sesame oil
1/2 cup water
3 Tbsp. red wine vinegar
2 Tablespoons cornstarch
Salt to taste
1 egg, beaten
1/4 cup green onion, chopped
1 handful cilantro, stemmed and chopped
Fresh chopped basil
Instructions
In a bowl, combine the chicken and sesame oil. Set aside.
In a Dutch oven, combine the chicken broth, mushrooms, bamboo shoots, ginger, garlic, soy sauce and red pepper flakes. Bring to a boil; then, reduce the heat. Add the chicken and simmer for 10 minutes.
In a small bowl, combine the red wine vinegar, cornstarch and water. Whisk to combine.
Return the soup to a rolling boil. Drizzle the beaten egg in a constant stream while stirring in a circular motion, so the egg creates thin strands throughout the soup.
Stir the cornstarch mixture and add it to the soup. Stir constantly until slightly thickened. Top with green onions and cilantro to serve.
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